Panettone Pera Cioccolato "Magia" Montepulciano with enveloping tannins and a

with enveloping tannins and a fine acidity structure

Serving tip: Shake in a shaker with two fresh basil leaves and serve immediately over freshly crushed ice cubes

gelling agent: agar-agar

Manuka honey will be given a uniform international name in the future:

Tinta Barroca

Panettone Pera Cioccolato "Magia" Montepulciano with enveloping tannins and aWithout icing, with chestnut ice cream pieces and chestnut cream. Ingredients Soft wheat flour type "0", Marron glac (15%) [chestnuts (50%), sugar, glucose fructose syrup, natural flavorings], chestnut cream (15%) [chestnut puree, sugar, glucose syrup, water, fresh ricotta (MILK), skimmed milk powder, ethyl alcohol, butter (MILK), gelling agent: pectin, preservative: potassium sorbate, natural flavoring, salt], fresh free range eggs from Italy, fresh